Shaved Asparagus Salad with Fennel
Fresh, vibrant, and packed with texture, this shaved asparagus and fennel salad with lemon vinaigrette is a Mediterranean favorite that’s great for lunch or dinner.
Servings: 4
Equipment
- Mandoline Optional
Ingredients
- 1 Bulb fennel large, fronds attached
- 6 Spears asparagus thick
- 2 or 3 radishes
- 3 Cups baby arugula
- 1 Cup farro cooked, from ⅓ to ½ Cup uncooked
- 1/3 Cup almonds roasted, finely chopped
- ¼ Cup fresh herbs chopped, any combination of mint, basil, chives, or parsley
- ¼ Cup panko breadcrumbs toasted
- 2 Tablespoons pine nuts toasted
- whole lemon vinaigrette
Instructions
- Trim the fennel stems and reserve ¼ cup of the fronds for garnish.
- Halve the fennel bulb lengthwise and, if liked, remove a portion of the inner core. Using a mandoline or sharp knife, thinly slice the fennel.
- Snap off the tough ends of the asparagus. Using a vegetable peeler, shave the asparagus into thin ribbons.
- Use a mandoline or sharp knife to thinly slice the radishes.
- In a large bowl, combine the shaved fennel, asparagus, radishes, arugula, farro, half of the almonds, and fresh herbs.
- Just before serving, lightly toss the salad with the vinaigrette to coat evenly.
- Garnish with the remaining almonds, herbs, panko breadcrumbs, pine nuts, and reserved fennel fronds.
- Serve immediately.
Notes
Shaving the asparagus: Hold each spear by the tip and shave downward along the stem with a vegetable peeler. This technique creates delicate ribbons that blend beautifully with the other ingredients. When you can’t shave any more, snap off the remaining tip and toss it into the salad for extra texture.
Toasting the almonds: Even if you buy pre-roasted almonds, a quick re-toast can make a big difference to their aroma and flavor. Heat them in a dry skillet over a medium heat or in the oven at 350°F for a few minutes until fragrant. This intensifies their nutty flavor and gives them a crispier texture, which adds more crunch to the salad. Let them cool slightly before chopping—if they’re still warm, they can lose their crunch.
Prepping the panko: Toasting panko breadcrumbs in a dry skillet over medium heat, stirring constantly, makes them golden and crispy, enhancing their texture and flavor. Let them cool completely before adding them to the salad so they stay crunchy. Sprinkle them over just before serving. If making extra, store the toasted panko in an airtight container at room temperature for a few days.
Don't dress the salad until serving: If you’re serving a crowd, consider setting out the dressing on the side so guests can add it themselves.
Toasting the almonds: Even if you buy pre-roasted almonds, a quick re-toast can make a big difference to their aroma and flavor. Heat them in a dry skillet over a medium heat or in the oven at 350°F for a few minutes until fragrant. This intensifies their nutty flavor and gives them a crispier texture, which adds more crunch to the salad. Let them cool slightly before chopping—if they’re still warm, they can lose their crunch.
Prepping the panko: Toasting panko breadcrumbs in a dry skillet over medium heat, stirring constantly, makes them golden and crispy, enhancing their texture and flavor. Let them cool completely before adding them to the salad so they stay crunchy. Sprinkle them over just before serving. If making extra, store the toasted panko in an airtight container at room temperature for a few days.
Don't dress the salad until serving: If you’re serving a crowd, consider setting out the dressing on the side so guests can add it themselves.
Nutrition
Calories: 318kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 71mg | Potassium: 598mg | Fiber: 12g | Sugar: 4g | Vitamin A: 775IU | Vitamin C: 15mg | Calcium: 114mg | Iron: 3mg
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